Pate A Bombe Recipes

PATE A BOMBE

Yield 1 Quart

Number Of Ingredients 2

PATE A BOMBE image

Steps:

Cover sugar with water and cook to the soft ball stage. Once it reaches the thread stage start whipping the egg yolks on high. Slowly drizzle in the sugar into egg yolks.

Ingredients

1 qt. Egg Yolks (40 yolks)
2 lbs. Sugar

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First, place the granulated sugar in a heavy saucepan. Next, add enough water to just cover the sugar. The sugar should be a wet sand texture. Next, heat the sugar on medium-heat on the stove top. Use an instant read thermometer to monitor the temperature. You want to cook the sugar until it reaches 250 degrees F (firm ball consistency, meaning if cooled, the sugar would form a firm, pliable ball).
In the meantime, pour the egg yolks into a stand mixer and beat on medium-high. The yolks should increase in volume slightly and turn a pale yellow. When the sugar reaches 250 degrees F, quickly remove from the stove, and carefully pour the molten sugar into the mixer with the egg yolks. You may want to lower the speed to prevent splattering, but return the mixer to high speed (to prevent curdling the yolks) once all the sugar is added.
Allow the sugar-yolk mixture to beat on high until the outside of the mixing bowl is at room temperature. The pâte à bombe should be doubled in volume and a fluffy texture without lumps.

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Web Apr 24, 2016 Directions Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer. Whip the mass at high speed until it is …
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